Your guests will be fighting the bone it's so good! Try this grilled ribeye with sweet Gorgonzola butter.
- 1 (1.5 kg) 2-rib prime ribeye roast, frenched
- 2 tablespoons extra-virgin olive oil or vegetable oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- Pinch of fleur de sel, (or sea salt flakes) to taste
- Sweet Gorgonzola butter
Preheat grill to very high (500°F and up). Drizzle ribeye with oil, and sprinkle with salt and pepper. Let stand at room temperature 30 minutes.
Place rib eye on oiled grates; grill, covered, turning often, until seared on all sides, about 10 minutes. Reduce heat to medium-high (400°F to 450°F), and continue to grill, covered, turning occasionally, until a thermometer inserted in the thickest portion of ribeye registers 115°F, about 30 minutes for medium-rare.
- Remove from heat, and let rest for at least 15 minutes and up to 30 minutes. To serve, cut ribeye between bones into 2 steaks. Thinly slice each steak against the grain; sprinkle with parsley and fleur de sel. Serve with sweet Gorgonzola butter.
A double-cut prime ribeye, a ribeye roast that is 2 bones thick, maximizes the ratio of charred crust to juicy meat. Frenching the bone (removing the meat and cartilage at the tapered end of the bone) isn’t essential, but it looks elegant and makes the meat easier to carve. The keys to grilling a thick cut are to turn it often so it cooks evenly and to remove it from the grill at a lower internal temperature than usual (115°F for medium-rare). Letting it rest for 15 to 30 minutes allows for carryover cooking off the grill; during this time, the internal temperature will rise to perfect medium-rare (around 125°F).
Recipe credit to foodandwine.com
How to make Gorgonzola Butter:
- 2 heads roasted garlic
- ½ cup unsalted butter (at room temperature)
- ⅓ cup Gorgonzola Cheese
- 2 Tablespoons chopped Italian parsley
¼ teaspoon ground black pepper
- In a small bowl, mash roasted garlic with a fork until somewhat smooth.
- Add the butter, stir to combine.
- Stir in the Gorgonzola, parsley, and black pepper.
- Chill butter for 30 minutes, then roll into a 1-inch thick log in plastic wrap.
- Place back in the refrigerator to chill completely, or place in the freezer until ready to use.
- Slice into rounds and serve.